Green Tomato Chutney

Ingredients
2.25kg Tomatoes (green are best and you need to cut them into 8 wedges)
600ml Malt Vinegar
5 Large Onions (finely chopped)
225g Raisins
450g Sultanas
350g Demerara Sugar
25g Salt
4 Teaspoons Mixed Spice
4 Teaspoons Ground Cinnamon
2 Teaspoons Ground Ginger

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
Sterile Jars

The Good Bit

1. put your tomatoes and vinegar in the pan and simmer over a low heat for 30 minutes, then add the onions, raisins and sultanas and continue simmering for another 30 minutes.
2. Now add the sugar, salt and spices and keep on a low simmer for a further 1 1/2 hours until you have a nice thick chutney. Leave to cool slightly before putting in sterile jars

Makes 1.5 kg

Hot Cross Bun Pudding

Ingredients
4 Hot Cross Buns (cut horizontally twice to make three slices)
Low Fat Spread
1/2 Lemon (zested)
1/2 Teaspoon Ground Cinnamon
2 Eggs
450ml Milk
Demerara Sugar

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish (round, deep 1.2l/2 pint)
1 Medium Mixing Bowl
1 Fork

The Good Bit

1. Pre heat your oven too 180C 350F Gas 4. Keep the top slices of bun, spread the other slices with the low fat spread and then cut them in half and arrange the slices spread side up in your ovenproof dish. Sprinkle with the lemon zest and cinnamon and finish with the four bun tops.
2. Beat the eggs with the milk using the fork and strain the mixture over the buns. Sprinkle some demerara sugar on top and cook for about 40 minutes or until the top is crisp and golden and the pudding is risen and set. Serve hot

Serves 4

Autumn Crumble

Ingredients
250g Blackberries (picked fresh in august they are at their sweetest, i know i went picking some yesterday!)
2 Cooking Apples (peeled, cored and chopped into slices)
150g Sugar
2 Teaspoons Cornflour
125g Plain Flour
50g Butter (diced)
50g Demerara Sugar
25g Bran Flakes (optional but adds texture and crunch)
50g Chopped Mixed Nuts

Equipment
2 Mixing Bowls
2 Wooden Spoons
1 Oven Proof Dish

The Good Bit

1. Pre heat your oven too190c/ 375f/ gas 5. Mix the fruit in a bowl then sprinkle over the sugar and cornflower, gently stir this with a wooden spoon, pour mixture into your oven proof dish.
2. Sift the flour into the other mixing bowl and add the butter, mix together with your fingers until you have breadcrumbs then add the nuts, bran flakes and demerara sugar and mix this together, whack on top of the fruit and level out with the back of a spoon.
3. Cook for 40-45 minutes until golden brown, serve hot with either custard or ice cream.

Serves 4